Curried Pork Salad
Give leftover cubed pork tenderloin an additional burst of flavor with the curry-fused dressing in this inspired salad.
Ingredients
- 16 oz cooked pork tenderloin, cut into 1/2-inch cubes
- 2 cups cooked white rice, room temperature
- 1 11 oz can mandarin oranges, drained and reservig 2-3 tablespoons of the juice
- 1/4 cup celery, diced
- 1/4 cup green onion, chopped
- 1/4 cup raisins
- 1/2 cup plain yogurt
- 1/4 cup mayonnaise, low-fat
- 1 Tbs curry powder
- 1/4 cup roasted peanuts, coarsely chopped
- 1/4 tsp salt
Directions
- In large bowl toss together pork, rice, oranges, celery, onion and raisins. In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt. Pour dressing over salad; toss gently to coat all ingredients. Place salad in shallow serving bowl, garnish with peanuts.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with toasted pita bread wedges for a lunch or light supper.
Nutrition Facts
Calories 477
Calories from Fat 142 (30%)
(24%)Total Fat 16g
(18%)Saturated Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
(30%)Cholesterol 91mg
(15%)Sodium 350mg
(26%)Potassium 907mg
Total Carbohydrate 45g
(11%)Dietary Fiber 3g
Sugars 14g
Sugar Alcohols 0g
(78%)Protein 39g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.